Passion Fruit Cheesecake
Courtesy of Chef Amy Coban, Philadelphia Fish & Company, Philadelphia,PA
Makes 12 servings
Ingredients
- 16 ounces ricotta cheese
- 16 ounces cream cheese, softened
- 4 large eggs
- 1/2 cup sugar
- 1/4 cup fresh lime juice
- 1/2 cup passion fruit purée
- 1/2 cup butter, softened
- 1 TBSP sugar
- 36 ladyfingers
Directions
In a mixer, combine cheeses, eggs, sugar and lime juice. Mix until smooth. Add passion fruit purée and continue to mix until thoroughly incorporated; chill for 10 minutes.
Place ladyfingers into a food processor and grind until coarse. Pour into a mixer with butter and 1 TBSP sugar; mix until soft dough can be formed.
Preheat oven to 325°F. Press dough into the sides and bottom of spring form pan. Pour cheese mixture into pan and bake for 15-20 minutes or until firm to touch and filling is set. Cool completely before removing from pan.
Variation
For individual cakes, use a nonstick muffin pan.